Seafood allergies

Foods to avoid

Managing a seafood allergy involves avoiding both obvious and hidden sources of seafood:

Fish: Tuna, salmon, cod, halibut, haddock, anchovies, sardines, mackerel, and others.
Shellfish
- Crustaceans: Shrimp, crab, lobster, crayfish.
- Mollusks: Clams, mussels, oysters, scallops, squid, octopus.

Seafood-based sauces: Fish sauce, oyster sauce, worcestershire sauce (may contain anchovies).
Imitation seafood: Surimi (imitation crab), often used in sushi.
Processed foods: Certain soups, stews, and broths may use seafood-based stocks.
Ethnic foods: Dishes from asian, african, and mediterranean cuisines may use seafood or seafood-based ingredients.
Supplements: Some omega-3 supplements are derived from fish oil.

Important: Always read ingredient labels carefully, as seafood can be present in unexpected products.

Incorporate seafood-free foods to maintain a balanced diet:

Proteins: Chicken, turkey, beef, pork, eggs, legumes (beans, lentils), tofu, and tempeh.
Plant-based seafood alternatives: Products made from soy, wheat, or pea protein designed to mimic the taste and texture of seafood.
Omega-3 sources: Flaxseeds, chia seeds, walnuts, and algae-based supplements.

Important: Consult with a registered dietitian to ensure nutritional needs are met while avoiding seafood.

Read labels diligently: Ingredients can change, so always check for seafood derivatives.
Communicate when dining out: Inform restaurant staff about your allergy to prevent cross-contamination.
Educate yourself and others: Understand the various names and forms of seafood to avoid accidental exposure.
Carry emergency medication: If prescribed, always have antihistamines or an epinephrine auto-injector on hand.
Avoid cross-contamination: Be cautious with shared utensils, cooking surfaces, and bulk bins.
Wear medical identification: A medical alert bracelet can provide critical information in emergencies.

Important: Work closely with your healthcare provider to develop a comprehensive allergy management plan.